This White Chocolate Confetti Cheesecake is the perfect cheesecake for a special occasion! Loaded with cream cheese, white chocolate, and all the rainbow sprinkles, this recipe is sure to bring a smile to your face! 

Birthday Cheesecake RecipeBirthday Cheesecake

This recipe is a little bit of everything I adore… cheesecake, Oreo crust, white chocolate, and sprinkles! But here’s the skinny: (Please note, that will be the only time I will use the word ‘skinny’ in reference to this recipe!)

My husband keeps telling me that the Oreo crust is too much!  Like in this neapolitan cheesecake.  Just stop with the Oreo crust he says! But I can’t.  I love it! However, he may have a small point in that the chocolate crust does compete with the delicate flavors of white chocolate and cream cheese (and strawberry in this case).

I think a shortbread, graham cracker or vanilla cookie crust would all be really lovely with this cheesecake. White Chocolate Confetti Cheesecake!I utilize Cool Whip as a topping, but you can certainly use heavy whipped cream and make your own.

How to Make Homemade Whipped Cream

Start with cold heavy cream and pour it into a stand mixer with the whisk attachment.  When the cream starts to thicken, add in sugar. (A good rule of thumb is 2 tablespoons of sugar for every cup of cream)  Continue beating until soft peaks occur. Don’t overbeat as you will then have butter. White Chocolate Confetti Cheesecake The star of this show is definitely the sprinkles!  I added some into the cheesecake as well as on top.  They are so fun to look at and surely do bring a smile to anyone’s face.  Which is why I do what I do.  I am a SMILE MAKER darnit!White Chocolate Confetti Cheesecake!   As you can imagine, this was a huge hit with the kids.  They love the color and fun that sprinkles bring!  Heck, so do I. 

White Chocolate Confetti Cheesecake

White Chocolate Confetti Cheesecake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
This Birthday Cheesecake is just plain fun!!


  • 1/4 cup granulated sugar
  • 1/2 tsp. vanilla
  • 16 ounces (2 packages) cream cheese, room temperature
  • 2 eggs
  • 4 oz white chocolate, melted and cooled
  • 1 cup rainbow sprinkles, plus extra for garnish


  • Beat cream cheese, sugar and vanilla in stand mixer until well blended, 3-5 minutes.
  • Add eggs, 1 at a time, beating on low speed after each addition just until blended.
  • Add white chocolate and stir by hand until just combined.
  • Pour in sprinkles and fold into cheesecake batter with spatula.
  • Pour over crust.
  • Bake at 350°F for 55-60 minutes or until center is almost set.
  • Run knife around rim of pan to loosen cake then chill. Make sure it is cool before removing rim. Refrigerate until ready to serve.
  • Top with whipped cream, sprinkles, and a cherry. (For the whipped cream I used a large closed star tip and piped out little billows.)

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made this for my mom’s birthday. This would be the third dessert I’ve made from this site ( cheesecake and hot cocoa cheesecake minis being the other 2). The first 2 recipes came out perfectly. But this one totally flopped! I baked it for 8-10 minutes under the minimum time, but by the next day, it was super hard and the texture was way off. (My mom still liked it thankfully haha). What did I do wrong??

    1. Oh dear! So sorry. I am not sure what could have happened but I will remake this and see if I can replicate the result you got. Will let you know!

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